When food expediters erupt from Poco Loco Mexican Restaurant's kitchen, their arms are hidden beneath stacks of fajitas, enchiladas, and accents of sweet mole. The cozy eatery has welcomed guests into the aromatic embrace of its exposed-brick walls and Mexican tapestries for 20 years and keeps the party going with flat-screen TVs and whirring margarita blenders. After patrons cool palates with a traditional, lime-marinated ceviche, they can retreat to the outdoor patio for some sun or question servers about the philosophical ramifications of being one who is consistently waiting.
For more than 35 years, Maria's Mexican Pueblo has served up fresh, authentic Mexican cuisine made from fresh ingredients. Unlike Thanksgiving at a scientist’s house, they never use any chemicals when they craft specialties such as sizzling chicken, steak, or shrimp fajitas, or the hungry hombre plate, which mixes one burrito with one beef taco, one guacamole taco, and sides of refried beans and rice. They also serve up specials such as stacked nachos piled high with chicken, refried beans, and whole tomato slices.
Two stories of tables cuddle guests and support steaming plates loaded with El Patron Mexican Grill's collection of Mexican and Latin cuisine. The ceviche mixto whets appetites with flaky red snapper and shrimp steeped in fresh lime juice, and tostones con todo crisp up green plantains instead of pressuring them to grow up and become a banana. Chefs pack crabmeat into a grilled chicken breast and douse the succulent parcel with creamy almond sauce to create the pechuga al cangrejo entree. Grilled steaks infiltrate the menu under a variety of savory aliases, surrounded by sautéed onions, guacamole, and a cheese enchilada in the tampiqueña or sporting a chimichurri moustache in the churrasco.
After accruing more than 10 years of culinary experience in restaurants' kitchens and back offices, the restaurateurs behind Mexico Magico set out to create a dining experience that replicated both the atmosphere and flavors of traditional Mexican restaurants. They execute this vision by using preternaturally fresh ingredients imported from the future to forge pan-regional entrees, including Oaxaca-style red snapper and flame-kissed steaks. The kitchen crowns entrees with mole sauces, house-made salsas, and guacamole made fresh daily from haas avocados, lending a piquant touch to dishes such as the pollo asado, a grilled chicken breast marinated in parsley.
Qdoba's burrito baristas handcraft a menu of Mexican-inspired cuisine, customizable with a panoply of fresh ingredients. Qdoba's culinary crafters craft succulent fillings for burritos, tacos, nachos, and quesadillas, such as slow-roasted pulled pork, adobo-marinated grilled steak or chicken, and spiced shredded or ground beef, with vegetarian options also available for each dish. Taste the gooey flavor accents of the signature queso sauce, a three-cheese blend with roasted poblanos, tomatoes, and jalapeños, on top of towering nachos with meat, cheese, beans, sour cream, and salsa. Or try a smoky poblano pesto made with roasted peppers, cilantro, and nuts, plus a creamy hand-smashed guacamole that's ideal for filling up Queen Elizabeth's diamond-studded guacamole chalice.
The chefs at Tequila Sunrise assemble a prix fixe dinner menu that whisks taste buds away on a Mexican holiday. From the comfort of the spacious 200-seat dining room or an underwater castle, tablemates sample appetizers such as cheese-covered nachos or chicken and black bean empanadas. Baja fish tacos regale orders of classic ground beef or chicken tacos with tales of the high seas, while melted queso blanco hibernates beneath chiles rellenos. The sweet flavors of flan or fried ice cream seal the meal, as strolling mariachis accompany the sounds of clinking cutlery on Friday and Saturday nights.
Taco Sueño serves a menu of authentic Mexican cuisine, fueling lively meals in the restaurant's cozy dining room or filling carryout orders for at-home appetizing. Limber up out-of-shape taste buds with an order of jalapeños rellenos ($3.50)—house-pickled peppers stuffed with tuna—or a bowl of fresh guacamole served with chips, warm tortillas, or a T-shirt cannon for delicious airborne delivery ($5.75). A collection of tacos calms hands-on hungers with grilled beef, homemade chorizo, and other fillings topped with guacamole, onions, cilantro, and your choice of salsa ($2.25 each, three for $6). Supplement satiation with Mexican entrees such as a trio of tasty enchiladas ($9.95) or milanesa de pollo, a chicken torta topped with Oaxaca–style cheese, avocado, and a warm blanket of refried beans ($7.95). Patrons get around tortilla allergies with refreshing bowls of sopa de verduras ($4.75)—a savory mushroom-and-squash soup—or ensalade de aguacate, featuring diced avocados, tomatoes, and onions tossed in a lime-juice vinaigrette ($6.95).